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Responsible for daily preparation of food. Inform wait staff about daily specials. Ensure appealing plate presentation. Responsible for estimation of the daily production needs. Checking the quality of raw and cooked food products to ensure that standards are met. Ensure that production, preparation and presentation of food are of high quality always. Ensure all standard procedures and policies in food preparation, receiving, storage and sanitation. Operate and maintain all department equipment and reporting of malfunctioning. Ensure effective communication between staff by maintaining a secure and friendly working environment. Liaise with other department to ensure easy flow of work. Check expiry dates and proper storage of food items in the section. Consult with Head Chef and Sous Chef on the daily requirements, functions and any last-minute events. Collect daily feedback and report issues as they arise. Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy). Monitor food stock and place orders. Check freshness of food and discard out-of-date items. Experiment with recipes and suggest new ingredients.